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Preparation

Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.

Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.

Recent Reviews

I made this using
the proportions as
written, but instead
of
chopping/processing
the vegetables I
coarsely grated
everything (except
the scallions, which
I chopped). The
texture and flavor
were great --
slightly lighter,
brighter, and softer
than my family's
traditional potato
kugel.

stephcollegecook from Brooklyn, NY /

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One of my guests for our Passover Seder made this kugel. It was delicious and was a perfect, flavorful accompaniment to our meal. I will definitely make this again and again.

A Cook /

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I hought this receipie was pretty good. However, when you puree everything, the consistancy of the dish is rather mushy.
Next time, I am going to puree only half the veggies, leaving in big pieces of carrot, zucchini and potato.
Alternatively, I may use slice mushrooms and asparagus with a bit of guerre cheese.

jasimo from San Francisco /

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Yuk -I made this
per the
recipe. A lot of
work for very
little return. I
would not waste my
time or the
ingredients again.
It was very bland
and I was
embarassed to
serve it to my
Passover guests.
There's got to be
better recipes out
there.